Description
This Frito Corn Salad recipe is a delightful mix of sweet corn, black beans, bell peppers, and cheese topped with a creamy dressing and crunchy Fritos. It’s a perfect side dish for any gathering or barbecue.
Ingredients
Units
Scale
Main Salad:
- 2 (15-ounce) cans sweet corn, drained
- 1 (15-ounce) can black beans, drained
- 1 (10-ounce) can Rotel, drained
- 1 bell pepper, diced (red, green, or yellow)
- 1 cup shredded cheddar cheese
Dressing:
- 2/3 cup sour cream
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
To Serve:
- 1 (9.25-ounce) bag Fritos
Instructions
- Dressing: In a small bowl, combine all the ingredients in the dressing list. Whisk until smooth and fully incorporated.
- Main Salad: In a large bowl, combine corn, beans, Rotel, bell pepper, and cheese. Top the salad with the homemade dressing.
- Gently stir to combine the salad and dressing mixture, then add the Fritos just before serving.
- Fold the Fritos into the salad mixture to avoid breaking them. Do this just before serving the salad to maintain the Fritos crunchy texture.
Notes
- Storage & Make Ahead:
- Store: This salad is best enjoyed fresh, as you will end up with soggy Fritos if you store it all mixed in. The salad and dressing without the Fritos corn chips will last for up to 2 days in the refrigerator in an airtight container.
- Make Ahead: Prepare the salad and the dressing separately and combine them with the Fritos just before serving, or even combine the dressing and salad beforehand but add the Fritos before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
